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Focaccia, a beloved Italian bread, is known for its soft, airy texture and delightful flavor. Its origins trace back to ancient civilizations, where it was a flatbread enjoyed by the Romans, Greeks, and Etruscans. Traditionally, focaccia is baked in large, flat sheets and topped with an array of ingredients, from simple sea salt to more elaborate toppings like olives, tomatoes, and various herbs. The beauty of focaccia lies not only in its taste but also in its versatility; it can be served as a side dish, used for sandwiches, or enjoyed on its own.

Rosemary Garlic Focaccia Muffins

Discover the delightful world of baking with our Rosemary Garlic Focaccia Muffins recipe! These individual-sized treats combine the classic soft, airy texture of traditional focaccia with the rich, aromatic flavors of fresh rosemary and garlic. Perfect for snack time, brunch, or as a side dish, these muffins are easy to make and impress anyone who takes a bite. Follow our step-by-step guide to create these savory delights that fill your kitchen with irresistible aromas. Explore the versatility of focaccia in muffin form and elevate your baking skills today!
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Ingredients
  

2 cups all-purpose flour

1 cup warm water (110°F)

1 packet (2 ¼ teaspoons) active dry yeast

2 tablespoons olive oil (plus extra for drizzling)

1 teaspoon sugar

1 teaspoon salt

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)

1 tablespoon minced garlic

¼ teaspoon black pepper

Flaky sea salt (for topping)

Instructions
 

Activate Yeast: In a small bowl, combine warm water and sugar. Sprinkle in the yeast and let it sit for about 5-10 minutes, or until frothy.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, chopped rosemary, minced garlic, and black pepper.

      Combine Wet Ingredients: Once the yeast is activated, add it to the flour mixture along with 2 tablespoons of olive oil.

        Knead the Dough: Mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.

          First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

            Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil, making sure each cup is well coated.

              Shape Muffins: Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape them into balls. Place each ball into a muffin cup.

                Second Rise: Cover the muffins loosely with a kitchen towel and let them rise for another 30 minutes.

                  Add Toppings: After the second rise, gently press your fingers into the tops of each muffin to create dimples. Drizzle a little olive oil over the tops and sprinkle with flaky sea salt and a bit more chopped rosemary.

                    Bake: Bake the muffins for 20-25 minutes, or until they are golden brown and sound hollow when tapped.

                      Cool & Serve: Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. Serve warm, drizzled with extra olive oil or with a side of balsamic vinegar for dipping.

                        Prep Time: 15 min | Total Time: 1 hr 45 min | Servings: 12 muffins